TRADER VIC'S SAMPLE DINNER MENU
Tidbits and Pupas
Trader Vic’s original finger food. Served with our Canton catsup and Mandarin mustard
Cosmo Tidbits for Two (The original of a Pu Pu platter)
3 Spareribs, 3 crab Rangoon, 3 crispy prawns, & sliced char siu pork
17.50
Crab Rangoon
Dungeness crab, cream cheese and wonton wrapper
8.50
Crispy Prawns
Citrus-sesame, panko crusted
11.50
BBQ Spareribs
Wood smoked, Trader Vic’s BBQ glaze
9.50
Cheese Bings
Hobb’s Ham, Emmental, Gruyere
8.00
Beef Cho-Cho 9.00
Beef skewers, soy sake sauce, on a hibachi
Starters
Trader Vic's House Salad
Hearts of palm, pickled mushroom, Javanese dressing
8
Sea Dock Salad
Crab, shrimp, scallop, avocado, pine nuts
Bongo Bongo Soup
Spinach and oysters veloute, served with crisp oyster garnish
Crisp Calamari
Cornmeal crust, herb lemon salt, Wasabi mayo
9.00
Mini Ice Berg Salad
Hobb’s Bacon, crisp onions, Humbolt Blue dressing
10.00
Shanghai Caesar
Romaine hearts, ginger lemon aioli, crisp wontons, spiced cashews
8.50
Won Ton Soup
Pork and shrimp dumplings, fragrant broth
7.50
Twice Cooked Pork
Tender crisp pork, steamed buns, cucumber Kimchee salad
7.50
Susu Prawns
Prawns a la Plancha, mild curry, Fuji apple celery salad
11.50
Edamame Ravioli
Fresh ricotta, edamame, shitake
8.50
Tama Tama Rolls
”Superior Farms” lamb, tamarind, mint
9.50
Trader Vic's Favorites
Macadamia Nut Crusted Mahi Mahi
Crunchy Wasabi mash, citrus butter sauce
22.00
Sesame-Pink Peppercorn Tuna
Sushi rice cakes, Ponzu mustard dressing
21.50
Smoked Tofu & Eggplant Curry
Hodo soy beanery tofu, tomato-apple chutney
15.50
Trader Vic’s Lamb Curry
Braised lamb cheeks, Vic’s Curry blend, sambal
19.00
Beef & Reef Teriyaki
Filet of beef, shrimp, Japanese pepper sauce
19.00
Lemon Sole
Local sole, crisp capers, fingerlings
19.00
Crispy Duck
Half duck, Mu Shu pancakes, BBQ plum, cucumber, scallions
22.50
From Our Wood Fired Oven
Our ovens can be traced to the Han Dynasty (206 B.C. to A.D. 20). The natural smoke, and heat, is derived from a section of seasoned wood. The meats, fowl or fresh seafood are suspended from hooks and the delicacies are slowly cooked, producing a unique and original flavor. The unique cooking method is recommended the American heart association.
Javanese Lamb Satay
“Superior Farms lamb, Bali rice, trio sauces
21.00
Wood Fired Burgers
10oz “All Natural”, brioche, cheddar
16.00
Cedar Plank Salmon
Warm artichoke, fingerling potato, watercress
19.50
Miso Ono
Sweet soy greens, heart of palm, miso orange dressing
24.00
Pork Chop Hawaiian
Maui onion marmalade mash, pineapple-apricot chutney
18.50
NY Steak & Rings
14oz “All Natural” tempura onion rings, green goddess gem salad
27.50
Wasabi Filet Minion
Hawaiian spiced fries, locally grown veggies
23.50
Forbidden Halibut
Forbidden rice, citrus beurre blanc
23.50
Half Chicken “Kung Pao”
Coconut rice, citrus peanut sauce, Asian slaw
17.50
***Vic’s Hawaiian Fish Friday’s M.P.***
Flown in, in the AM – Your place in the PM |
Sea Food & Raw Bar
Ahi – soy, chili, avocado, cilantro, tomatoes - 9.50
Ono – mango, shiso, macadamia nuts - 8.50
Tofu – pulled rice, asparagus, miso - 7.00
Served with fresh home made taro chips
Oysters on the Half Shell
Wasabi Cocktail sauce, Yuzu mignonette
½ dozen 12.00
dozen 22.00
Manilla Clams
Sake, Hobb’s bacon, Fresno chili
11.50
Wok’d Mussels
Yellow curry, ginger, Kafir lime
11.50
Short Smoked Salmon
Wood fired, pink peppercorn crème fraiche
8.80
Side Dishes 6.00
Tempura Onion Rings
Tofu-Eggplant Curry
Pake Asparagus
Artichoke Spinach
Trader Vic’s classic add 2.00
Pake Noodles Sesame
Trader Vic’s Fried Rice
Creamed or Sautéed Spinach
Crisp Fried Potatoes
